Cold Woodruff Cheesecake

For the base, finely crumble the biscuits and mix with milk and butter until smooth. Crumble this as a “cake base” into a small baking dish and press smooth with a spoon. Drizzle with 2-3 tablespoons of woodruff syrup to taste and refrigerate temporarily.

For the cream, first wash the woodruff, pluck off the leaves and finely puree with 1-2 tablespoons of water (as needed). Whip the cream until stiff.

Stir the cream cheese with curd, vanilla pulp and powdered sugar until smooth. Stir in the woodruff puree and finally fold in the whipped cream until fluffy.

Spread the woodruff cream on the prepared base in the baking dish and smooth it down. Chill in the refrigerator for 2-3 hours before serving. Garnish with fresh woodruff sprigs.

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